No-Bake Peach Cobbler

Serves approx. 8


The Base
• 7 peaches, chopped
• ½ cup raspberries
• ¼ cup honey
• 1 lemon
• 2 tbsp. Capatriti® Extra Virgin Olive Oil
• 1 tsp. nutmeg
• 1 tsp. ground cinnamon
The Topping
• ½ cup graham crackers
• ½ cup oats
• ¼ cup dates, pitted
• ¼ cup brown sugar
• 1 tsp. vanilla extract
• 2 tbsp. Capatriti® Extra Virgin Olive Oil
• pinch sea salt


In a medium bowl combine peaches, raspberries, honey, 2 tbsp. fresh lemon juice, Capatriti® Extra Virgin Olive Oil, cinnamon, and nutmeg. Mix gently and chill for approx. 30 minutes.
Meanwhile, combine all ingredients for the topping in a food processor and pulse until desired crumble texture is achieved.
Spread peach mix in a serving platter or 9 x 13 baking dish and cover with crumble topping. Top with powdered sugar. Serve and, of course, share.

Spicy Watermelon Margaritas

Serves approx. 4


• 2 ½ cups seedless watermelon, cubed and frozen
• 2 tbsp. Capatriti® Extra Virgin Olive Oil
• 1 tbsp. jalapeño, diced and deseeded
• 1 tbsp. lemon zest
• 1 – 2 limes
• 6 oz. tequila
• 2 oz. triple sec
• 2 cups ice
• chili salt, for the rim


Carefully cube seedless watermelon and freeze for at least 3 hours, or overnight. Deseed and dice the jalapeño.
Place the jalapeño, lemon zest and Capatriti® Extra Virgin Olive Oil in the blender with ½ cup of frozen watermelon. Pulse until a fine frozen powder is formed. (The olive oil helps bring out the natural spice of the jalapeño without the flavor overwhelming the drink.)
Add in the remaining frozen watermelon, ice, tequila, 3 tbsp. fresh lime juice and triple sec. Blend until smooth.
Rim glasses with chili salt for extra spice (we recommend Tajin), or use regular salt. Pour in the spicy, frozen watermelon mixture while still frozen. Cheers and share.

Lobster Roll with EVOO Toasted Buns

Serves approx. 4


• 1 lb. lobster, cooked
• 1 tbsp. mayonnaise
• 3 tbsp. Homemade Pesto
• 1 tbsp. lemon juice
• 1 tsp. pepper
• 1 tsp. salt
• 1 tbsp. Capatriti® Extra Virgin Olive Oil
• 4 potato buns


In a medium-sized bowl, mix lobster mayonnaise, pesto, lemon juice, salt & pepper, until well combined. Set aside.
Meanwhile, heat Capatriti® Extra Virgin Olive Oil in a medium-sized frying pan. Toast the inside of each bun until crispy, approximately 1 – 2 minutes. Remove from heat and set aside on wire rack.
Load each bun with a nice-sized serving of the lobster pesto mixture. Plate and share.

The Better-Cause-You-Made-It Pesto

Serves approx. 1 – 2 cups of sauce


• ¾ cup pine nuts, toasted
• 1 clove garlic
• 3 cups basil
• ice
• 2 cups Parmigiano Reggiano
• 1 tsp. lemon zest
• 2 tsp. salt
• 2 tsp. pepper
• ½ cup Capatriti®Extra Virgin Olive Oil


In a small frying pan heat pine nuts until slightly toasted. (They will begin to release a bit of their aromatics.)
To prepare blanching station, heat a medium pot of salted water and set a large bowl of ice water nearby. Place the basil and garlic in the boiling water for approximately 30 seconds. Remove and place directly into the ice water, until completely cooled.
Press the basil leaves and garlic cloves between paper towels to dry completely.
Place the basil, garlic, Parmigiano Reggiano and nuts in a food processor with the salt, pepper, lemon zest, and Capatriti® Extra Virgin Olive Oil, and pulse until a smooth paste is formed.
Pesto is good for so many things. For a simple appetizer, try it with a light cracker and some aged gouda. And remember, share.

Onion Rings with EVOO BBQ Sauce

Serves approx. 8


The Batter
• 1 cup flour
• ½ cup cornstarch
• 1 tsp. paprika
• 1 tsp. chile powder
• 1 tsp. salt
• 1 cup beer, ice cold
• 2 large onions, cut into ½ inch rings
• Capatriti® 100% Pure Olive Oil, for frying
The EVOO BBQ Sauce
• 2 tbsp. Capatriti® Extra Virgin Olive Oil
• 2 cups ketchup
• ¼ cup apple cider vinegar
• ¼ cup Worcestershire sauce
• ¼ cup brown sugar
• 2 tbsp. Dijon mustard
• 1 tbsp. hot sauce
• 1 tsp. pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder


In a medium pot, mix together all the bbq sauce ingredients and bring to a mild simmer. Maintain this heat for approx. 10 minutes, stirring constantly. Transfer into a jar and let cool.
Lay onion rings on a flat surface (Be sure to remove all of the membrane between layers of onion.)
Combine flour, cornstarch, baking soda, paprika, chile powder and salt in a mixing bowl. While on low, slowly pour in the beer until fully combined.
Heat Capatriti® 100% Pure Olive Oil to 375°. Coat each onion in batter and slowly lower into the olive oil. Fry until golden brown, approx. 4 minutes. Let cool on a wire rack before serving with EVOO BBQ sauce. Share.

EVOO Bloody Mary

Serves approx. 1


• 1 cup ice (plus more for the shaker)
• 1 ½ oz. vodka
• 1 tsp. worcestershire sauce
• 5 drops Tabasco
• 1 tsp. pepperoncini juice
• 1 tbsp. tomato paste
• 1 tsp. creole seasoning (plus more for the rim)
• 1 tsp. freshly ground black pepper
• 2 tsp. Capatriti® Extra Virgin Olive Oil
• ¼ cup tomato juice
• 1 lemon
• 1 tsp. horseradish, freshly grated
• 1 shrimp (cooked separately)
• 1 stalk celery
• 1 pepperoncini
• 3 olives (with pimento)


In a shaker, combine ice cubes, vodka, worcestershire, Tabasco, pepperoncini juice, tomato paste, creole seasoning, and EVOO. Shake thoroughly for 30 seconds to emulsify the EVOO. Add in the tomato juice, 1 tsp. lemon juice, and horseradish. Shake until chilled.
Rub lemon wedge around a highball glass and rim it with creole seasoning. (You can use Old Bay seasoning or celery salt as backups.) Add 1 cup of ice cubes. Pour mixture into rimmed glass and garnish with olives, celery, shrimp*, and a lemon wedge.
Cheers and share.
*Lightly coat shrimp in EVOO and creole seasoning and sear for 1 minute on each side.

Spicy Chorizo Gnocchi

Serves approx. 4


• 3 tbsp. CAPATRITI® Extra Virgin Olive Oil
• 2 cloves garlic, chopped
• ½ cup onion, chopped
• ¼ cup carrots, chopped
• 1 tbsp. oregano
• 1 tbsp. chili powder
• 1 tbsp. fresh black pepper
• 1 tsp. salt
• 1 lb. chorizo sausage (remove from casing)
• 1 large can whole plum tomatoes (undrained)
• 1lb. premade gnocchi
• ½ cup grated Parmesan cheese, for serving


The Sauce
In a medium sauce pan heat 3 tbsp. EVOO on low. Once hot, sauté the garlic and onions until translucent. Stir in carrots, oregano, salt, and pepper. Crumble in the chorizo and cook until chorizo begins to brown. Add the tomatoes and let reduce for approx. 20 mins.
The Gnocchi
Boil salted water in a medium pot with a tsp. of EVOO, cook until gnocchi pops to the surface. Strain and coat with a splash of EVOO to avoid sticking.
Plate and share.

Fried Green Tomatoes with Pepper Jelly

Serves approx. 4


• 4 medium-size green tomatoes, sliced ½-inch think
• 1 cup self-rising white cornmeal mix
• ½ cup panko (Japanese breadcrumbs)
• ½ cup all-purpose flour
• 4 eggs
• 1 ½ tbsp. Capatriti® EVOO
• ⅔ cup red pepper jelly
• 2 tbsp. spicy brown mustard
• 1 tsp. prepared horseradish
• 1 tsp. orange zest
• 2 cups Capatriti® 100% Pure Olive Oil


The Sauce
Combine red pepper jelly, spicy brown mustard, prepared horseradish, orange zest, and EVOO. Set aside.
The Tomatoes
Heat 100% Pure OO in a cast iron skillet. Meanwhile, whisk together white cornmeal mix and panko in a shallow dish. Place the flour in a separate shallow dish. In a medium bowl, whisk eggs until foamy.
Coat each tomato in flour (shaking off any excess), followed by the egg, and finally the cornmeal panko mixture.
Fry the tomatoes (3 – 5 minutes per side).
Season as desired and top with pepper-jelly-EVOO sauce. Plate and share.

Asparagus with Miso Olive Oil Sauce & Poached Eggs

Serves approx. 4


• 1 bunch asparagus spears
• 4 tbsp. white miso
• 1 clove garlic, grated
• 1 tsp. soy sauce
• ½ cup Capatriti® EVOO
• 2 tbsp. mirin
• 4 eggs
• 4 slices of prosciutto (for crisp garnish)
• ½ cup chicken stock


The Sauce
Heat medium sauce pan on low and combine miso, soy sauce, garlic, EVOO, mirin, and chicken stock. Stir until combined and smooth.
The Asparagus
In a large grill pan, heat a dash of EVOO and toss in asparagus until nicely roasted on all sides. Remove the asparagus.
The Prosciutto Crisps
In a large frying pan, cook prosciutto gently on each side for about 3 minutes, until crispy.
The Poached Eggs
Bring a medium pot of water to a boil. Lower in each egg individually (to avoid them combining). Poach for about 2 minutes, making sure the egg yolks don’t solidify.
Plate and share.

Creamy Beet Dip

Serves 4-6


• ½ lb. beets
• 1 lemon, juiced
• 1 tsp. pepper
• 1 tsp. cardamom
• 1 tsp. salt
• 2 ½ cups Greek yogurt
• ¼ cup Capatriti® EVOO
• chopped basil
• 1 bag pita chips


Heat water on high. Add shaved beets and boil until tender. Remove and cool approx. 25 mins. then cube beets.
In a food processor, combine cubed beets, lemon juice, pepper, cardamom, salt, Greek yogurt, EVOO, and puree on high until smooth.
Serve in small bowl topped with drizzle of EVOO, pinch of salt and chopped basil.
Add side of pita chips for dipping and share.

Citrus Thai Steak Salad

Serves 4


The Marinade

• ¼ cup ginger, chopped
• 3 cloves garlic
• 1 stalk lemongrass, chopped
• 3 Thai chilis, stems removed
• 1 tsp. salt
• 1 lime, juiced
• ¼ cup Liquid Aminos or soy sauce
• 3 tbsp. Capatriti® EVOO
• ½ lb. skirt steak

The Dressing

• 1 orange, juiced
• 3 tbsp. oyster sauce
• 1 tbsp. Liquid Aminos or soy sauce
• 1 lime, juiced
• 1 tbsp. honey
• 1 tbsp. ginger (powdered)
• 2 tbsp. Capatriti® EVOO

The Pickled Cherry Tomatoes

• 1 cup apple cider vinegar
• 1 package cherry tomatoes
• 1 tbsp. pepper
• Water

The Salad

• 2 bunches Romaine, chopped
• 1 bunch Arugula, chopped
• ¼ red onion, sliced
• 1 cup halved pickled cherry tomatoes
• 10 basil leaves, chopped


The Marinade & Steak
Combine ingredients for the marinade in a food processor and pulse until smooth. In a small container, coat steak in marinate and set aside for at least an hour or refrigerate overnight.
Heat a medium-sized pan to high with a dash of EVOO and add the steak. Keep in mind, chili will fill the air as the spices may smoke. Cook steak to medium-rare by searing it for 2 minutes on each side. Once cooked, let meat rest for 5 minutes then slice against the grain.
The Dressing & Salad
In a medium bowl, mix together ingredients for the dressing and whisk until the EVOO emulsifies.
Halve your cherry tomatoes and put them in an air-tight container with pepper and apple cider vinegar. Add water until tomatoes are fully covered. Let sit for 6 hours to 2 days. Please note: These will enhance your salad’s flavors, but you can use plain cherry tomatoes too.
Plate by layering lettuces followed by red onion, pickled cherry tomatoes and steak slices. Cover with dressing to taste and top with basil.

Cumin Lamb Meatballs

Serves 4-5


The Meatballs

• 1 lb. ground lamb
• ¼ onion, chopped
• 1 tsp. red pepper flakes
• 1 tbsp. coriander
• 1 tbsp. salt
• 1 tbsp. pepper
• 1 tsp. cinnamon
• 4 cloves garlic, diced
• 2 tbsp. cumin
• 2 tbsp. flour
• 1 egg
• 1 tbsp. Capatriti® EVOO

The Sauce

• 1 cup Greek yogurt
• 1 lemon, juiced
• 1 tbsp. mint, diced
• lemon zest from 1 lemon
• 1 tbsp. Capatriti® EVOO
• 1 cucumber, thinly sliced


In a large bowl, mix all ingredients for the meatballs and combine. Roll small, 1-inch balls and place on a pan or sheet.
Cook in pan in batches, to not crowd the pan (approx. 5 minutes on each side or to your preference).
In a small bowl, combine ingredients for the sauce.
Cut cucumber into thin slices.
Top one slice of cucumber with a dollop of sauce and place one meatball on top. Share.

Kale & Brussels Sprout Salad

Serves 4


The Dressing

• 2 tbsp. Dijon mustard
• ¼ cup fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tbsp. minced shallot
• ½ cup Capatriti® EVOO

The Garnish

• 1 tbsp. EVOO
• ⅓ cup almonds with skins, coarsely chopped
• 2 tbsp. honey
• 1 tbsp. chili powder

The Salad

• 2 large bunches of Tuscan kale (about 1 ½ pounds total), center stem discarded, leaves thinly sliced
• 12 oz. Brussels sprouts, trimmed, finely grated or shredded with a knife
• 1 cup finely grated Pecorino


The Dressing
In a small bowl, combine dressing ingredients and whisk. Set aside.
The Garnish
Heat 1 tbsp. EVOO over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, approx. 2 min. Add honey and stir, approx. 20-30 sec. Then mix in chili powder and remove from heat. Transfer nuts to a paper towel lined plate and allow to cool.
The Salad
Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Add cheese and toss lightly. Add dressing and toss to coat. Garnish with almonds. Share.

Chili & Herb Infused Feta




• 18 oz. air-tight jar
• 10 sprigs of tarragon
• 1 ½ cups feta cheese
• 10 sprigs of thyme
• 6 chili peppers
• 8 oz. Capatriti® EVOO


Place ingredients in jar. Cover in EVOO. Let sit for one week. Share.
Please note: In this video we used an 18oz. air-tight jar, but you can use whatever size you want. Just make sure you have enough olive oil to cover the ingredients entirely.

Crispy Eggplant with Spicy Tomato Sauce



The Sauce

• ¼ cup Capatriti® EVOO
• ½ sweet yellow onion
• 1 yellow bell pepper
• ½ jalapeño, seeded
• 4 fresh olives, pitted
• 3 Kumato tomatoes

The Eggplant

• 4 small graffiti eggplant
• 1 cup flour
• 1 cup water
• 1 tbsp. salt
• 1 tbsp. pepper
• 2 tbsp. paprika
• Capatriti® 100% Pure Olive Oil


Chop the onion, bell pepper, jalapeño and olives. Quarter the tomatoes. Heat olive oil in a medium-sized pot over low heat. Add onions and bell peppers, stirring often until the onion is translucent. Add the remaining ingredients and allow to reduce for approximately 15 min., or until tomatoes make a paste). Remove from heat and set aside.
Slice eggplants in half. Starting at ½ inch below the stem cut the eggplant lengthwise to get four, or more, slices. In a medium-sized bowl, combine flour, salt, pepper and paprika. Add water and mix to make the batter. Lay eggplants in to coat.
Heat olive oil in a medium-sized pot to 375°F. Gently fry the eggplants (no more than one or two at a time), four min. per side. Remove and rest on cooling rack or plate lined with paper towels.
Plate and top with sauce. Share.

Orange-Cinnamon Doughnut Holes



The dough

• 1 tbsp. yeast
• ¾ cup warm water
• 1 tsp. sugar
• 5 cups flour
• 2 tsp. salt
• 1 teaspoon cinnamon (ground)
• 1 teaspoon nutmeg
• ¼ cup butter, softened
• ¾ cup granulated sugar
• 2 eggs
• oil for frying

The topping

• 1 cup sugar
• 1 orange, zested
• 1 tbsp. cinnamon


In a medium bowl, dissolve yeast with the warm water and sugar. Stir in 1 cup the flour. Cover the bowl with plastic wrap and let sit for about 1 hour.
In a separate bowl, sift together the remaining flour with salt, cinnamon and nutmeg.
Using a paddle attachment beat the butter until fluffy in a standing mixture for about 30 seconds. Add sugar and beat for another minute. Add eggs, one at time, until blended.
Add yeast mixture along and flour mixture and mix medium speed for 2 – 3 min. Transfer the dough to a buttered bowl. Cover and leave at room temperature for 1 hour before rolling into doughnut holes, approximately 1-inch in diameter.
Pour pure olive oil in a heavy pot and heat to 350°F.
Drop the doughnuts holes into the oil (six at a time). Fry until puffed and golden all over, turning once. Remove the doughnut holes as they’re done and let cool on a cooling rack for approx. 5 min. Place cooled doughnut holes in a medium sized bowl. Toss and coat in sugar mixture. Share.

Twice Fried Signature Buffalo Wings



The Wings

• 1 lb. wings, room temp.
• 1 34-ounce bottle Capatriti® 100% Pure Olive Oil

The Sauce

• 2 tbsp. Capatriti® EVOO
• 1 tbsp. garlic powder
• 2 tbsp. honey
• 1 cup hot sauce


Heat oil to 250°F. Fry chicken wings for approx. 20 min. (Cooking at a low temperature first allows wings to cook all the way through while staying tender and juicy.)
Remove wings from heat. Cover and refrigerate for at least 1 hour or overnight.*
Heat oil to 400°F. In small batches fry the pre-cooked wings for approx. 5 min. or until golden brown. Skin will have a nice crisp. Remove from oil. Combine EVOO, garlic powder, honey and hot sauce. Add wings and toss until fully coated. Share.
*You can freeze wings after the first frying to save for a later date, just be sure to fully defrost before you fry for the second time.

Chili Fried Egg & Avocado Toast



• 2 avocados
• 1 tbsp. salt
• 1 Kumato tomato, diced
• 1 lime
• ½ cup feta
• 1 tbsp. Capatriti® EVOO
• 2 eggs
• 1 tbsp. chili flakes
• 1 cup pea shoots
• 1 slice of rustic bread, toasted
• Chives


In a medium-sized bowl, combine avocados, salt, tomato and feta. Mix together for approx. one minute, until combined yet still chunky. Top with lime juice and mix for an additional minute. Set aside.
In a small skillet, heat EVOO on medium heat. Cook egg with chili flakes. Fry until whites are cooked but yolk is still runny. While the egg cooks, toast the bread.
Place toast in center of plate. Spread generous portion of the avocado mash and top with pea shoots. Transfer freshly fried egg onto toast. Sprinkle with chives. Share.

Blueberry Pancakes



The Pancakes:

• 1 ¾ cup flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp. orange zest
• 1 ½ cup buttermilk
• 1 egg, beaten
• ⅛ cup maple syrup
• 1 cup blueberries

The Garnish:

• Powdered sugar
• Maple syrup
• 4 fresh mint leaves
• 10 Raspberries


Combine dry ingredients (flour, baking powder, baking soda, salt and orange zest) in a bowl. Whisk in egg, buttermilk, EVOO and maple syrup.
Heat pan on medium-low with EVOO. Ladle approx. ¼ cup of pancake mix into the pan and distribute blueberries evenly over surface. Cook until bottom is golden brown and flip.
Plate the pancakes and dust with powdered sugar. Drizzle maple syrup and top with fresh mint and raspberries. Share.

Twice Fried Salt & Pepper Wings



• 1 lb. wings, room temp.
• 2 tbsp. salt
• 2 tbsp. fresh ground pepper
• 2 tbsp. Capatriti® EVOO
• 1 34-ounce bottle Capatriti® 100% Pure Olive Oil


Heat oil to 250°F. Fry chicken wings for approx. 20 min. (Cooking at a low temperature first allows wings to cook all the way through while staying tender and juicy.)
Remove wings from heat. Cover and refrigerate for at least 1 hour or overnight.*
Heat oil to 400°F. In small batches fry the pre-cooked wings for approx. 5 min. or until golden brown. Skin will have a nice crisp. Remove from oil. Add salt and pepper and toss. Share.
*You can freeze wings after the first frying to save for a later date, just be sure to fully defrost before you fry for the second time.

Spice-Rubbed Pork Chops



The Marinade

• 2 pork chops
• 1 tbsp. fresh ground pepper
• 1 tbsp. salt
• ¼ cup Capatriti® EVOO
• 8 sprigs of fresh thyme

The Rub

• 1 ½ tbsp. cumin
• 2 tbsp. paprika
• 1 tbsp. garlic powder
• 2 tbsp. mustard
• 1 tbsp. Capatriti® EVOO


For cooking via water bath*:
Heat water to 140°F. Combine marinade ingredients in a Ziploc bag (or a vacuum sealed container). Seal the bag after half submerging in water. (The water pressure will force the oxygen out of the bag, creating a vacuum seal.) Cook for 1 hour.
Meanwhile, combine ingredients for the rub in a medium-sized bowl. Remove pork chops from plastic and pat dry. Toss and coat with rub. Heat frying pan to medium-high and sear on all sides (approx. 2 – 3 min. each). Share.
*For reverse sear: Pre-heat oven to 350°F. Place unmarinated pork chops in an oven safe dish. Cover with rub evenly and cook for 30 – 45 min. (Pork chop should register 140°F to 145°F.) Heat frying pan to medium-high. Add oil and thyme sprigs, and sear on all sides (approx. 2 – 3 min. each) Share.

Sea Bass Ceviche



• 1 fillet sea bass
• ¼ cup red onion, diced
• 1 jalapeño, seeded & diced
• 3 cherry tomatoes, chopped
• 2 tbsp. Capatriti® EVOO
• 1 lemon, juiced
• 1 lime, juiced
• Pinch of salt


Slice the sea bass in long strips and place in medium-size bowl with onion, jalapeño and tomatoes. Cover in a mixture of the two juices and refrigerate for 20 min.
Plate the fish and drizzle with EVOO. Salt to taste. Share.

Bacon Grilled Cheese



• ¼ cup + 2 tbsp. Capatriti® EVOO
• ½ onion, sliced
• 1 tbsp. cumin
• 8 slices of bacon, cooked
• Rustic Bread Loaf (sourdough or multigrain)
• 4 thin slices truffle cheddar, per sandwich
• 2 Kumato tomatoes, thinly sliced
• 4 leaves fresh oregano, diced
• 5 thin slices Gruyere, per sandwich


In a small saucepan, caramelize ¼ cup EVOO, onions and cumin over low heat. Allow onions cook down until translucent.
Pour 1 tbsp. EVOO in a frying pan on med-high heat. Place one slice of bread in pan. Top with truffle cheddar, tomato, oregano, caramelized onions, bacon and Gruyere. Add second slice of bread and drizzle with remaining EVOO.
Cook until golden brown, then flip and press down gently. Let cheese melt, thoroughly. Plate and share.

Holiday Mousse



The Mousse:

• 2 eggs, thoroughly beaten
• ¾ cup milk
• 6 oz. semi-sweet dark chocolate
• 3 tbsp. Capatriti® EVOO
• 4 tbsp. Baileys
• 2 tbsp. maple syrup
• 1 tsp. vanilla extract
• Pinch of salt

The Garnish (optional):

• 4 fresh mint leaves
• 8 raspberries
• 2 peppermint candy canes, crushed


In a small, heavy saucepan, whisk the milk and eggs together over low heat. Carefully heat, stirring frequently, until the mixture reaches 160°F. Remove from heat and transfer to a bowl.

In a small, heavy saucepan, melt the chocolate over low heat. (Remember to break the chocolate into shards, if not using small baking pieces.) Stir frequently, until the chocolate is completely melted. Turn off heat. Stir in EVOO and Baileys.

Transfer melted chocolate mixture to a bowl. Pour in egg mixture, maple syrup, vanilla and salt. Use hand blender to mix well before pouring into small bowls (approximately six ounces per bowl.) Cool in fridge until set, at least two hours. Garnish with mint, raspberries and crushed peppermint candy canes. Share.

The Honest Gentleman Cocktail



The Syrup

• ⅛ cup water
• 1 orange, peeled
• 2 cinnamon sticks
• 20 cloves
• 1 cup simple syrup (to get 1 oz.)

The Mix

• 1 egg white
• 1 tbsp. Capatriti® EVOO
• 2 ice cubes
• 1 ½ oz. bourbon
• 1 oz. syrup
• Bitters


In a medium pot, combine water, two orange peels, cinnamon sticks, cloves and simple syrup and slowly bring to a boil. Chill in refrigerator for at least one hour.
In a shaker, combine egg white and EVOO. Shake vigorously until foaming (approx. 30 seconds). Add two ice cubes, bourbon and syrup. Shake about 10 seconds, to chill. Pour and garnish with three drops of bitters. Share.

Aglio Cacio E Pepe



• Salt
• ½ lb. pasta
• 2 cups Pecorino Romano
• 4 tbsp Capatriti EVOO
• 4 garlic cloves
• 2 tbsp. butter
• Pepper


Salt water and bring to a boil. In a separate pan, mix EVOO, butter and garlic. Keep on low. Cook pasta until just before al dente (about a minute or so less than normal). Collect ¼ cup of starchy pasta water. Strain the pasta. Toss in pan with EVOO mixture and turn heat up high. Mix in cheese and pepper, stirring constantly. Add water and reduce until you reach desired consistency. Serve hot. Share.

Chipotle Mayo & Zucchini Chips




The Mayo:

• 1 egg
• 1 tsp. Dijon mustard
• ½ juiced lemon
• 1 cup Capatriti EVOO
• Salt
• Pepper
• 1 clove garlic
• 2 chilis in adobo
• 1 tsp. cumin
• 1 tsp. paprika

The Chips:

• 2 zucchinis, sliced thinly
• 2 eggs
• 1 cup flour
• 1 tbsp. chili powder
• 1 tbsp. garlic powder
• 1 tbsp. cumin
• 1 34-ounce bottle Capatriti 100% Pure Olive Oil


Combine egg, mustard, lemon juice, EVOO, salt and pepper in a tall container (slightly larger than immersion blender head*). Place blender to the bottom of the container and turn on. Wait 10 seconds before slowly pulling blender to the top. Add the remaining ingredients and pulse for an additional 30 seconds.
* Don’t have an immersion blender? You can mix by hand, with one change: pour OO in slowly as you mix ingredients.
For the chips, whisk together flour, chili and garlic powder in a medium-sized bowl. In a small bowl, beat eggs. Meanwhile, heat oil. Coat zucchini slices in egg wash. Cover in flour mixture and place in oil. Fry until golden brown. Dry on wire rack (or paper towels). Plate with Chipotle Mayo. Share.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Watermelon Radish & Orange Salad



• 1 orange, sliced
• ¾ cups Capatriti EVOO
• 1 ½ cups watermelon radishes, thinly sliced (approx. 2 radishes)
• 1 bunch pea shoots
• Rock salt
• Ground peppercorn


Peel orange and use a paring knife to remove the first layer of skin. Break orange into pieces and place in a medium-sized bowl. Pour EVOO over oranges until covered. Set aside for 30 minutes.
Using a mandoline (or paring knife), carefully slice radishes. Plate in an overlapping manner. Strain oranges and place atop the thin layer of radishes. Remember to save the oil. Spread shoots generously. Drizzle with 3 tbsp. EVOO. Add salt and pepper to taste. Share.

Fresh Ricotta & EVOO Tartine




• 3 cups whole milk
• 1 ½ cups heavy cream
• Salt
• 1 ½ tbsp. of lemon juice
• Cheese cloth
• Baguette
• Capatriti EVOO
• Pepper


Mix milk and cream in a sauce pan on medium heat. Heat to about 170 (or just before a simmer). Do not let it boil. Add a pinch of salt and mix in lemon juice. Remove from heat and let stand for 30 minutes. (Curdling will be almost instant). Set aside. Line a medium strainer with the cheese cloth. Pour the mixture in and allow it to drain for at least 20 minutes. (The more it drains the creamier it will be.)
While the cheese drains slice the bread. Spread fresh cheese on toast and drizzle with EVOO. Salt and pepper lightly. Share.

Skirt Steak With Lemon Chimichurri


The Ingredients:

1 lb. Skirt Steak (½ lb. per person)

The Marinade:

• 3 cloves Garlic, chopped
• 1 tbsp. Salt
• 1 ½ tbsp. Pepper
• ¼ cup Capatriti EVOO
• 1 cup Lager Beer (Stout could work too)
• 2 Limes, juiced

The Chimichurri:

• 2 tomatillos, roasted & pressed
• ½ cup Parsley
• ⅛ cup Fresh oregano
• 1 tbsp. Pepper
• ½ tbsp. Salt
• 1 Lemon, juiced
• ⅛ cup Capatriti EVOO
• 2 cloves Garlic – diced finely

The Cooking:

• Capatriti OO
• ½ tbsp. Butter

The Directions:

Combine marinade ingredients. Mix with steak in a container and refrigerate for at least 1 hr. (or overnight).
Roast and press the two tomatillos. Place to the side. Chop and mix the remaining chimichurri ingredients (or throw in a food processor). Set aside.
Heat OO and butter in pan. Sear steak. Rest 5 – 10 minutes. Slice and plate with sauce (or taco it up). Share.